|Nutritional Guidelines (per serving)|
|Servings: about 4 cups (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A cardinal rule of gluten-free cooking that I learned early on in my gluten-free transition is to never throw away day-old gluten-free bread. While not ideal as breakfast toast, that day old stale bread is perfect for homemade gluten-free croutons. Make your own delicious, fresh gluten-free croutons and your soups and salads will thank you!
Take that day old gluten-free bread and slice it into roughly 1/2" cubes. In a mixing bowl, toss together the cubed gluten-free bread, olive oil, and gluten-free seasonings until thoroughly coated.
If the gluten-free bread is already seasoned or herbed, you can go light on additional seasoning or skip the seasoning. I like to use a mixture of garlic and onion powders and dried oregano and sage. The four add a lovely depth of flavor, but you are free to use seasoning of your liking.
Evenly arrange the gluten-free bread cubes in a single layer on a parchment paper-lined baking sheet. The key to dry, light as a feather crunchy croutons is baking at low heat for an hour, then leaving the croutons in the oven as it cools down for an additional half hour.
You can make a double batch of croutons and store in the freezer for convenient use at a later date. Or, store in an air-tight container to have on hand for salads, soups, and more throughout the week.
- 4 cups gluten-free bread (cubed)
- 1/2 cup extra virgin olive oil
- 1 teaspoon gluten-free garlic powder
- 1 teaspoon gluten-free onion powder
- 1 teaspoon oregano (optional if gluten-free bread is not herbed)
Preheat oven to 275° F
Cube gluten-free bread into 1/2-inch cubes and place them in a large mixing bowl.
Pour olive oil into a small bowl and add seasonings. Stir to combine.
Pour seasoned olive oil over the bread cubes and stir to thoroughly coat.
Line a large baking sheet pan with parchment paper and spread bread cubes in one, even layer.
Bake for about one hour, or until the bread cubes are golden brown and dry.
Turn off oven and leave croutons in the oven for another 1/2 hour.
Cool and eat, or store in an air-tight container. Gluten-free croutons store well in the freezer. Make a double batch for convenience!
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Not all brands are created equal, so always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.